Cologne Raisin Mares
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g raisins
- 30 g yeast, fresh
- some lukewarm water
- 350 g flour (wheat flour, type 550)
- 200 g quark (low-fat quark)
- 60 g suar
- 60 g butter, room temperature
- 2 egg (s)
- 1 pinch (s) salt
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Pour hot water over the raisins and leave to soak for a few hours.
- Dissolve the yeast in a little water. Sift the flour into a baking bowl, add the quark, sugar, butter, eggs and salt. Add the yeast and knead everything into a smooth, shiny dough. Finally knead in the drained raisins and shape the dough into a roll.
- Grease a medium-sized loaf pan well, add the batter and cover and let rise in a warm place until it has doubled in size.
- In the meantime preheat the oven to 200 ° C (fan oven 180 ° C, gas mark 3). Bake the mares in the oven for about 30 minutes. Make sure to do the chopstick test to be sure that the mare is ready! If it is not ready yet and is still brown, cover with aluminum foil and finish baking.
- After baking, take the mares out of the mold immediately and let them cool on a wire rack.
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